Today, human society is increasingly faced with health issues related to metabolic diseases, e.g., hyperglycemia, diabetes, and obesity. The International Diabetes Federation estimated that 463 million people in the world are suffering from diabetes in 2019, and such number was expected to rise alarmingly to 592 million worldwide by 2035. As indicated by World Health Statistics 2020 (World Health Organization), 1/3 of the global population were overweight, and during the last two decades, the obesity rate among adults increased by 50% and doubled among children and adolescents.
These metabolic diseases are closely linked to food digestibility and the interrelated glucose and lipid metabolism. For instance, a high digestion rate of digestible carbohydrates (such as starch) in diets leads to a fast increase in the blood glucose level of the body, and this can increase fat and protein deposition and affect lipid metabolism when the blood glucose level is not controlled in a timely manner. Excessive lipid levels can also exacerbate the inflammatory response and destroy islet cells, causing abnormalities in glucose metabolism. Meanwhile, it is widely recognized that diabetes, obesity, and hypertension are closely associated with diet, and growing evidence has confirmed the correlations between refined grains and metabolic diseases including diabetes. The roles of diets, such as low-glycemic-index foods, whole grains, and fruits, in improving the symptoms of metabolic diseases have been widely reported. Therefore, there is huge interest in understanding the links between food intake and digestion, glucose metabolism, and lipid metabolism, which is central to reducing health risks and improving the symptoms of metabolic diseases such as hyperglycemia, diabetes, and obesity.
We welcome original research articles and reviews including but not limited to the following subtopics:
• Structures and digestion features of crucial food substances, e.g., starches, proteins, lipids, and others;
• Relationships among food intake, food digestibility, gut microbiota, and glucose and lipid metabolism;
• Influence of dietary intervention (food intake) on glucose and lipid metabolism and metabolic diseases (e.g., hyperglycemia, diabetes, and obesity).
Today, human society is increasingly faced with health issues related to metabolic diseases, e.g., hyperglycemia, diabetes, and obesity. The International Diabetes Federation estimated that 463 million people in the world are suffering from diabetes in 2019, and such number was expected to rise alarmingly to 592 million worldwide by 2035. As indicated by World Health Statistics 2020 (World Health Organization), 1/3 of the global population were overweight, and during the last two decades, the obesity rate among adults increased by 50% and doubled among children and adolescents.
These metabolic diseases are closely linked to food digestibility and the interrelated glucose and lipid metabolism. For instance, a high digestion rate of digestible carbohydrates (such as starch) in diets leads to a fast increase in the blood glucose level of the body, and this can increase fat and protein deposition and affect lipid metabolism when the blood glucose level is not controlled in a timely manner. Excessive lipid levels can also exacerbate the inflammatory response and destroy islet cells, causing abnormalities in glucose metabolism. Meanwhile, it is widely recognized that diabetes, obesity, and hypertension are closely associated with diet, and growing evidence has confirmed the correlations between refined grains and metabolic diseases including diabetes. The roles of diets, such as low-glycemic-index foods, whole grains, and fruits, in improving the symptoms of metabolic diseases have been widely reported. Therefore, there is huge interest in understanding the links between food intake and digestion, glucose metabolism, and lipid metabolism, which is central to reducing health risks and improving the symptoms of metabolic diseases such as hyperglycemia, diabetes, and obesity.
We welcome original research articles and reviews including but not limited to the following subtopics:
• Structures and digestion features of crucial food substances, e.g., starches, proteins, lipids, and others;
• Relationships among food intake, food digestibility, gut microbiota, and glucose and lipid metabolism;
• Influence of dietary intervention (food intake) on glucose and lipid metabolism and metabolic diseases (e.g., hyperglycemia, diabetes, and obesity).
